Filleting Round Fish



1) Place your free hand on the fish to steady it and cut along the length of the backbone from head to tail. Then cut crosswise, down to the bone, above the tail.

2) Holding the blade of the knife flat, slide it along the length of the backbone and ribs to detach the fillet in one piece. Make a curved cut down to the bone behind the head to release the fillet.

3) Turn the fish over so that the tail points away from you. To remove the second fillet, make a curved cut down to the bone behind the head.



4) Cut crosswise, down to the bone, above the tail and cut along the length of the backbone from tail to head.

5) Finally, slide the knife along the backbone and ribs to detach the fillet.